Wilted Dinosaur Kale, Cherry Tomatoes, Garbanzo Beans, Spanish Chorizo, Spanish Olives, Piquillo Peppers, Manchego, Sherry Vinegar from Spain, Fried Egg, Crusty Bread | Chef Mat Schuster of Canela Bistro

Marinated Beef, Mayonnaise, Pickled Carrot and Daikon, Cucumber, Jalapeño, Fresh Herbs, French Baguette, Bò Kho, Baguette | Chefs Tam Nguyen and Rudy Vasquez of Moon Rabbit

Chicken Leg, Fermented Red Bean Curd, Pepper Sauce, Bean Curd Cream, White Rice | Chef Liu Fang of Abundance Culinary

Sweet Soy-Vinegar Sauce and Thai Chiles | Chef Benchawan Jabthong Painter of Street to Kitchen

Braised Short Rib, West African Red Pepper Stew, Steamed Rice, Scallions | Chef Ope Amosu of ChòpnBlọk

Marinated Chicken, Toum, Chicken Chicharron, Za’atar Fries, Pickles, Pita | Chef Rafael Nasr of Craft Pita

Cabbage Slaw, Cracklings, Pickled Onions, Pickles, Dijonnaise, Italian Roll | Chef Joseph Boudreaux of Boo’s Burgers

Baker Maham Qureshi of Shakkar

Jerk-Spiced Redfish Collars and Habanero Butter | Chef Lucas McKinney of Josephine’s Gulf Coast Tradition

Ginger, Fermented Shrimp, Thai Chile, Fish Sauce Caramel, Fresh Herbs | Chefs Evelyn Garcia and Henry Lu of Jūn

Spiced Ricotta, Smoked Apple, Fried Onions, Parsley | Chef Erik Kneip of Poppy

Juniper-Spiced Duck Confit, Maitake Mushrooms, Monstasio, Fried Duck Skins | Chef Colin Campbell of Alpino

Green Goddess, Frisée, Charred Lemon | Restaurateurs Elise Gallant and Danielle Norman of Norm’s Diner

Whipped Ricotta, Olive Oil, Pine Nuts, Lemon Zest, Toasted Baguette | Restaurateur Aaron Gottesman of Solera Wine Co.

Fried Pork Shanks, Chile Caramel, Chopped Peanuts, Fresh Herbs | Chefs Ariel Alexander and Cody Maze of Stuntpig

Sharp Cheddar, Smoked Cheddar, Lager Beer, Bacon, Jalapeño, Garlic Bread | Chef Steve Johnson of Hyatt Regency at the Arcade

Fermented Vegetable Mustard, Crème Fraîche, Chives | Chef Ryan Boone formerly of Cordelia

Beef Hot Dog, Carrot Slaw, Spicy Aïoli | Chefs Lloyd Foust and Rachel Ventura of FrankieLynn Hot Dogs